Nutritional Facts

Directions

Place the walnuts, pecans and Brazil nuts in a single layer on a baking sheet. Bake at 350° for 4-8 minutes or until toasted and golden brown, stirring once. Cool on a wire rack. Line an 8-in. square pan with foil; grease the foil with butter and set aside.

In a large heavy saucepan, combine the sugar, cream and corn syrup. Bring to a boil over medium heat, stirring constantly. Stir in the toasted nuts. Cook, without stirring, until a candy thermometer reads 238° (soft-ball stage).

Remove from the heat. Stir with a wooden spoon until creamy and thickened. Quickly spread into prepared pan; cool. Cover and refrigerate for 8 hours or overnight.

Using foil, lift candy out of pan; discard foil. Cut candy into squares. Store in an airtight container in the refrigerator.Yield: 2 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Originally published as Triple-Nut Candy in Taste of Home's Holiday & Celebrations Cookbook
Annual 2006, p91

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the2thmann User ID: 572253777808

Reviewed Dec. 25, 2010

"I have made this candy eight times in the past three years and every one wants some.

I have made two changes over the years. I substitute two 6.5 jars of macadamia nuts for the Brazil nuts. The second is to boil to a temp of 240 degrees. this makes them less sticky and slightly more chewy."

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dmills824@insightbb.com User ID: 2548601207527

Reviewed Dec. 19, 2010

"Very Good and Easy to make."

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loyaltown User ID: 331843668323

Reviewed Dec. 15, 2009

"This is a wonderful recipe. All of my family and friends request these chewy treats around the holidays."